Kohlrabi

Our spring kohlrabi is coming along nicely!  Hope to have some for market in early June.

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Our kohlrabi did’t do well last year, since spring was so HOT, but I think we will have a crop this year.  Looking forward to some simpled, cooked Kohlrabi!

 

Cooked Kohlrabi

Peel skin from kohlrabi (kohlrabi smaller than 3 inches in diameter, you can leave skin on).  Cut into 1-inch cubes.  For approximately one pound of kohlrabi, add ¼ – ½ cup water and a few tablespoons of butter*.  Cook in microwave for around 10 minutes, or until tender.

*I add a sprinkling of sugar (½ – 1 T.)  before microwaving.  OR you can season with salt and pepper, and then top with parmesan cheese after microwaving.

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Pan Fried Spinach

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I made this delicious (and easy!) recipe from The Pioneer Woman many times this spring.  Basically all you do is add 2-3 Tablespoons of olive oil to the skillet, add TONS of freshly minced garlic, heap the skillet with fresh spinach (and I mean HEAP … it really cooks down!), and cook for less than a minute.  I should be just starting to wilt, but a tiny bit crispy.  Add a little salt and YUM!  Got a healthy does of iron many times from this little gem!